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Start by heating the neutral oil in a skillet over medium-high heat.
Sear the pork tenderloin on all sides until it's nicely browned.
Remove the pork from the skillet and set it aside.
In the same skillet, add the quartered mushrooms, sliced shallots, and minced garlic.
Sauté the vegetables until they are softened and fragrant.
Add the unsalted butter and let it melt, then sprinkle in the flour and stir to combine.
Gradually pour in the dry white wine, scraping up any browned bits from the bottom of the skillet.
Next, add the chicken stock and bring the mixture to a simmer.
Stir in the heavy cream, fresh thyme, and whole-grain Dijon mustard.
Season with salt and pepper to taste.
Return the pork tenderloin to the skillet, cover, and let it cook until the pork is cooked through.
Once done, remove the pork from the skillet and let it rest for a few minutes before slicing.
Serve the sliced pork with the creamy sauce, garnished with chopped flat-leaf parsley.